Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts
A luxurious pasta dish featuring tender linguine tossed with succulent lump crabmeat, sweet red peppers, and toasted pine nuts in a white wine-butter sauce. This elegant seafood pasta is enhanced with garlic and a touch of heat from crushed red pepper.
Ingredients
- •5 tablespoons unsalted butter
- •1 whole red bell pepper
- •4 cloves garlic
- •¼ teaspoon dried crushed red pepper
- •½ cup dry white wine
- •12 ounces linguine
- •1 bottle clam juice
- •1 pound fresh lump crabmeat
- •¼ cup fresh parsley
- •⅓ cup pine nuts
- •¼ cup Parmesan cheese
Cooking Instructions
- 1.
Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
6 min
- 2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
10 min
- 3.
Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.
5 min
